Mazamorra Cochina (Squash & Sweet Potato Pudding)
A humble and comforting traditional Peruvian dessert made from a puree of sweet potato and butternut squash, sweetened with panela, and balanced with a fresh hint of orange juice.
Servings 6 people
Ingredients
- 125 gr of "Chancaca" / Panela or Raw Sugar
- 250 gr of Butternut squash no seeds, peeled and diced
- 250 gr of Sweet potatoes peeled and diced
- 1.5 cups of Evaporated milk
- 3 cloves
- pinch of Salt
- 2 Ceylon cinnamon stick
- 1 tablespoon of potato starch
- Juice of one Orange
- 2 cups of Water
Instructions
- In a pot add two cops of water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft. (Save 1 cup of the squash's cooking water)
- While that is cooking dissolve the "panela" with some water(1/2 cup), skip this step if you are using granulated "panela"
- Once your squash & sweet potatoes are cooked, remove cinnamon and cloves, then process the squash and sweet potato on a blender, with evaporated milk and 1 cup of the "cooking water of the squash "
- Transfer mix to a pot add the salt, starch(dissolved in a teasppon of water), panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown sugar) if you want to make it more sweet.
Notes
- In Peru, we call the pumpkin "Zapallo" especially the "Macre and Loche" varieties.
- This recipe can be made with Kabocha, Cucurbita moschata 'Butternut', or any pumpkin that is not fibrous and gets soft when cooked.
- Other names by which Panela is known is Chancaca, Pilonsillo, Raspadura, Papelón, Raw sugar.
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